Kevin McKale Mashed

Last night I was going to make steak, tomato soup and mashed potatoes. By the time I got home though, my energy was zapped, so I opted to get a nice vegetable soup from Choice Market, an amazing bakery/sandwich place two blocks down from me. I skipped the steak, but decided to make a mashed potato recipe I found over at 101 Cookbooks. This is a great recipe source created by Heidi Swanson where she explores recipes from all her favorite cookbooks (and the picture on the site are always phenomenal). These mashed potatoes are a version of Steve Petusevsky's from the cookbook The Oldways Table, a "collection of recipes highlighting healthy eating where it intersects traditional foodways".

I chose to use red bliss potatoes which worked out even better than I'd hoped for. The potatoes were deliciously sweet and the skins gave the dish a gorgeous purple hue.

Kale and Olive Oil Mashed Potatoe Recipe

3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

Serves 5